Ingredients

• 2 3/4 cups Organic Unbleached White All-Purpose Flour
• 2 tsp Baking Powder
• 1 tsp Salt
• 1 cup Butter softened
• 2 cups Sugar
• 4 Eggs
• 1 1/2 tsp Coconut Extract
• 1 1/2 tsp Almond Extract
• 1 cup Milk

• 1/4 cup cream of Coconut
• 2 1/2 cups Coconut Flakes
• Chocolate Syrup for drizzle

Instructions

1. Preheat your oven to 350 degrees F.
2. Grease a mini bundt cake pan.
3. In a bowl, whisk together the Bob's Red Mill All Purpose Flour, baking powder and salt.
4. In a stand mixer, beat the butter until fluffy. Add the sugar a little at a time, beating well after each time.
5. Then beat for 2 full minutes.
6. Add the eggs one at a time, beat well after each addition.
7. Add the coconut and almond extract and beat again.
8. Turn the stand mixer on low and add flour and milk a little at at time alternating between each addition. Beat/Mix just until blended.
9. Divide the finished batter evenly in each spot in the mini bundt cake pan.
10. Bake at 350 degrees for 18-20 minutes or until a toothpick inserted comes out clean.
11. Cool in pan for about 10 minutes, then remove to cooling racks and allow to cool completely.
12. For the filling, in a saucepan over medium low heat, stir the cream of coconut together with the coconut flakes for 2-3 minutes. Do not allow to boil, only heat.
13. Remove from stove and allow to cool completely, or refrigerate for about 20-30 minutes.
14. Once cool, spoon into the center of each mini bundt cake.
15. Drizzle chocolate syrup, either homemade or storebought over the top. Serve!